Ropa Veja

While traveling in Puerto Rico recently I went to dinner at a local café and had a great traditional meal of Black Beans, Rice and a dish called Ropa Vieja which means the “Old Clothes”. It is a dish that braises flank steak or skirt steak with garlic peppers and onions in tomato paste and vinegar and is accented with green olives and roasted red peppers. I like this dish because with a little prep it can be made and served with little effort. Also it offers new combinations of flavors that will are welcomed at a gathering or bar-b-que.
I have made this dish according to the recipe by cooking it stove top, but the way I like it best is to slow bake it at 275 -300 in the oven it cooks slower and more even with out the chance of scorching. Another method of cooking that would work although I personally have not tried it would be in the slow cooker. What ever method you choose, try it and as always have some fun with it.

Ropa Vieja - (printable)

2 lb flank steak (cut into 2-inch cubes)
3 medium onions, chopped
7 cloves garlic
3 green peppers, chopped
6 bay leaves
1/2 cup vinegar
1/4 tsp salt
1/8 tsp black pepper
2 Tbsp. olive oil
1 can tomato paste
roasted red peppers
stuffed olives, sliced

Brown flank steak with 1/3 of onions and half the garlic. Add 1/3 of the green peppers, 3 bay leaves, 1/4 cup of the vinegar, salt, pepper, and water to cover simmer until tender. Skim the foam. Remove the meat and pull. Reserve the broth.

Sauté the remaining onions, garlic, and peppers in olive oil until tender add meat and remaining bay leaves, vinegar, and 1/4 cup of the broth. Simmer until liquid is absorbed. Remove bay leaves and stir in tomato paste.

Garnish with Roasted Peppers and olives.